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Smoked Yogurt Marinated Beef Roast

Smoked Yogurt Marinated Beef Roast

This smoked, yogurt marinated beef roast was served for Cindy’s birthday dinner a few nights ago, where I wanted to do something very tasty, a bit unusual and didn’t require hovering over the stove in the kitchen for a long time, as we were busy with catching up in the office after two successive weekends [...]

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Roasted Butternut Squash Soup

 Roasted Butternut squash is the mainstay in many delicious cold season soups, with good reason. They are satisfying, slightly sweet and lend themselves to many savory seasonings without being overwhelmed. Here’s an unusual take on the classic with a slightly sweet twist thanks to maple syrup! It is very easy to make and works equally [...]

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Oaxacan Chicken in Poblano Sauce

Pechugas in Salsa de Poblano Gratinadas This Mexican poblano chicken dish from the Oaxacan region is another one of our family’s favorite dishes, partially because it is easy to make, is absolutely delicious and makes fantastic leftovers for lunch the next day or so. The flavors combine the mild richness of the roasted poblano chiles [...]

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Roasted Garlic and Onion for Antipasto

Fresh Garden Antipasto Trio

With the garden in full production at this time of year, there is usually an over-abundance of fresh vegetables, especially tomatoes, basil and parsley. Of course, the first thought is a pasta sauce, but after the first few gallons have been made the magic fades a bit. What else is there to create that is [...]

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Blue Seed Opium Poppy

The Poppy and Its Seeds

Poppy flowers are a beautiful addition to any garden with an amazing benefit – the seeds are edible! The book “The Culture of Vegetables and Flowers from Seeds and Roots” by Suttons and Sons printed in 1910 had this to say about the poppy- “The recent developments of this flower have brought it into great [...]

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Fermenting Vegetables

Fermented Pepper Sauce

Preserving that overly abundant harvest has been one of the major challenges that gardening and agriculture has always had. In today’s world we are much more familiar with the processes of canning, drying and freezing as acceptable methods of preserving our garden’s harvest for the winter season and longer. These methods have their own set [...]

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A Taste of Chile Heaven

Homemade Chile Coloradito Sauce

This is an incredibly versatile chile sauce with loads of flavor and just a touch of heat. It is my adaptation of the incomparable Mole Coloradito Oaxaqueno from Susanna Trilling in her “Seasons of My Heart” cookbook that we’ve featured before. (Mole is pronounced “Mole-lay”!) This makes a sauce that is 95% of her Mole, [...]

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Risotto alla Veronese

Risotto alla Veronese

Risotto is a wonderful Italian dish made from rice. Some of the best Italian rice is harvested at the beginning of October around Verona, in the north-east of Italy. One of the most famous areas is Isola della Scala, just south of Verona. Isola della Scala is often called “Città del Riso” (city of rice) [...]

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Green Chile Stew

Old Time Green Chile Stew

I grew up eating this green chile stew, or as we simply called it – green chile. Mention green chile in most places in the Southwest, and people will understand that you are talking about a bowl of stew, made with green chiles, herbs, sesonings and usually pork. We would make a huge batch of [...]

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Nasturtium Pods

Pickled Nasturtium Pods

Nasturtium pods, also called seeds or buds, are hot like peppers when they are mature, green and plump. They also make an incredible pickled condiment that is considered better than capers in many sauces and salads. I’m looking forward to using them in an old favorite capanata spread recipe that relies on capers for its [...]

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